But it's Monday, after all, so we're nixing the meat and sticking with the cheese and the wine. This rich French Onion Soup has them both, along with deeply flavorful slow-caramelized onions. Vermouth or dry white wine deglazes all those oniony browned bits after they cook for over an hour (read: FLAVOR), and the finished soup is topped with toasts draped with melted Comté cheese. Très bien! Whether you eat the toast by itself or dunk it into your soup is your choice. We prefer the latter.